Tobacco compositions employing flavoring agents comprising unsaturated butyrolactone derivatives and precursors thereof

ABSTRACT

A flavored tobacco composition is disclosed in which the flavorant is a substituted unsaturated butyrolacetone derivative: specifically, the flavorants are substituted 2-hydroxy-2-buten-4, olides and acid precursors thereof.

United States Patent Dietrich et a1.

[451 May 20, 1975 TOBACCO COMPOSITIONS EMPLOYING FLAVORING AGENTS COMPRISING UNSATURATED BUTYROLACTONE DERIVATIVES AND PRECURSORS THEREOF Inventors: Paul Dietrich; Erling Sundt, both of Geneva, Switzerland [73] Assignee: Firmenich S.A., Geneva,

Switzerland Filed: Dec. 4, 1972 Appl. No.: 312,031

Related U.S. Application Data Division of Ser. No. 115,122, Feb. 12, 1971, abandoned, which is a continuation-in-part of Ser. No. 768,896, Oct. 18, 1968, abandoned.

[30] Foreign Application Priority Data Oct. 18, 1967 Switzerland 14559/67 Oct. 12, 1968 Switzerland 15181/68 U.S. Cl 131/17 R; 131/144; 426/65 Int. Cl A24b 15/04 Field of Search 131/144, 17, 15; 426/65;

References Cited UNITED STATES PATENTS 1/1963 Lardelli et a1. 260/3436 3,372,700 3/1968 Schumacher et a1. 131/17 OTHER PUBLICATIONS Pastureau, Bull. Soc. Chemique, France, Vol. 5, (1909), P. 227.

Monnin, Helv. Chim. Acta., Vol. 40, (1957), pp. 1983-1989.

Wolff, Lieb. Annalen Der Chemie, Vol. 317, (1901), pp. 1-22.

Fichter et al., Berichte, Vol. 35, (1902), pp. 16261630.

Stoll et a1. Use of Some (1 Carboxy-'y(8)-Lactones As Latent Flavoring Compounds in Synthetice Butter Aroma, Nature-Vol. 202, (1864), pp. 350-352.

Primary Examiner Melvin D. Rein Attorney, Agent, or F irm-Pennie & Edmonds [57] ABSTRACT 5 Claims, No Drawings TOBACCO COMPOSITIONS EMPLOYING FLAVORING AGENTS COMPRISING UNSATURATED BUTYROLACTONE DERIVATIVES AND PRECURSORS THEREOF CROSS-REFERENCE TO RELATED APPLICATION This application is a division of application Ser. No. 115,122, filed Feb. 12, 1971 which in turn is a continuation-in-part of copending application Ser. No. 768,896, filed Oct. 18, 1968, both now abandoned.

BRIEF SUMMARY OF THE INVENTION The present invention concerns the use of substituted unsaturated butyrolactone derivatives (also called 2- buten-4,l-olides) and acid precursors thereof, of the formula H (coo m wherein n and m each can be 0 or 1, as flavoring agents.

It has been found that the lactones of Formula I, wherein n is 0 or 1 and m is 0 in either instance, possess valuable organoleptic properties and are useful for modifying the taste and flavor of foods, animal feeds, beverages, pharmaceutical preparations and tobacco smoke. They are also useful for the preparation of compounded mixtures used in flavoring the abovementioned goods. In particular, lactone 1, wherein n is l and m is 0. is capable of imparting to said mixtures a maple-like flavor while lactone I, wherein n and m are both 0, is capable of imparting to said mixtures a burnt sugar-like flavor.

The acid precursor of the olide n==l m=0 of Formula I is known and is represented by the formula (see, for example, J. Food Sci. 52, 611 (1967) and Berichte 35, 1625 (1902)).

The acid precursor of the olide n=0, m=0 of Formula I is known and is represented by the formula H-c---c-oH CH3-C C0 =1, Formula I)- cooa In (see. for example, Lieb. Ann. 317, l (1901)).

The invention also relates to a process for the preparation of the above'deflned olides I from their precursors II and 111.

When heated. the acids of Formulas II and 111 can generate the said olides of Formula 1. Thus the said acids represent also valuable additives for flavoring foods, animal feeds, beverages and tobacco since the flavor of the corresponding olides I is developed when the said foods, animal feeds or beverages containing the additives are heated or cooked or when tobacco smoke is evolved by burning tobacco containing the said additives.

DETAILED DESCRIPTION The lactones I (n=0 or 1, m=0) are prepared by heating the acid precursors of Formulas I1 and III in order to form the lactones I by decarboxylation. The conversion of the acids II and Ill into the lactones I can be effected at temperatures exceeding 50C. In order to accelerate the reaction rate it is advisable to use higher temperatures, for instance, at least C. More preferably, the conversion of acids 11 and 111 into lactones I is effected at temperatures in the vicinity of the melting point of the precursor or at temperatures higher than the melting point. The heating period may vary from a few seconds, in case the conversion is effected at high temperature in a pyrolysis apparatus, to several hours, for instance, 24 hours at the lower temperatures. Long reaction times coupled with high temperatures should preferably be avoided since charring may then happen.

neath m cr1 -c-- -OH 2 CH CH COCOOH C2H 5 .C CO

COOH II The strong mineral or mixed mineral-organic acids used in the process for preparing acid II can be, for instance, hydrogen chloride, perchloric acid, phosphoric acid, sulphuric acid, trifluoracetic acid or p-toluene sulfonic acid. It is particularly convenient to use dry gaseous hydrogen chloride and to operate at room temperature in benzene solution although other temperatures such as those comprised between 0 and 80 or higher and other common organic solvents such as tetrahydrofuran, dioxan, toluene or chloroform may also be used.

The acid of Formula Ill can result from the dimerization of pyruvic acid according to methods described in the literature. (See, for example, Lieb. Ann. 317, l 1901 The dimerization can be acid self-catalyzed or catalyzed by the addition of stronger acids such as l-lCl or H 50 The dimerization can also be catalyzed by bases, such as for instance, KCN, KOl-l, Ba(OH)- NH OI-l, etc. (See Lieb. Ann. 305, (1899).) In such cases where basic catalysis is employed, the desired acid can be liberated from the reaction mixture by acidifying the said mixture according to usual means. Until now, the structure of acid 111 was not known with certainty and the three formulas shown below have been proposed although Formula 111 c was strongly favored. (See above references.)

Spectral measurements which shall be described in detail hereinafter have now shown that lllC is the correct structure.

At an appropriate dilution, the lactones 1 (n= or 1, m=0) develop in foods, beverages and other edible materials a flavor. and an odor resembling those of maple, malt, molasses, fenugreek and caramel. The addition of 2-hydroxy-3-methyl-4-ethyl-2-buten-4,1-olide to foods and beverages allows reproducing rather accurately the flavor and the taste of maple. 2-hydroxy-4-methyl-2- buten-4,1-olide due to its intense burnt sugar" note is particularly suited for modifying or enhancing flavors such as caramel, roasted nuts and hazelnuts, chocolate and kola,. ln .foodsand beverages, quantities of 0.1 to 50 ppm by weight'of food or beverage are in most cases sufficient to produce a marked effect. Thus, cakes, syrups, cooked sugar, ice-creams and soft drinks can be perfumed and flavored. With tobacco, slightly higher dosages maybe required, for instance, of the order of 5 to g. perlQO kg. of tobacco.

Acid 11 and lll can be used as additives to flavor foods which are normally subjected to a heat treatment such as boiling, cooking or baking. Such food products comprise for instance casserole dishes, pies, cakes, pastry and confectionery. The flavor is then developed when the food product containing the additive is heat processed. As a result, flavoring effects comparable to those obtained with the corresponding lactones can be obtained when similar quantities of acids 11 and/or 111 are added to edible goods or tobacco.

Acid 11, mixed to tobacco, imparts to the smoke thereof a very pleasant maple perfume when the tobacco is burned.

The olides l can also be used in admixture with other flavoring agents when specific flavoring effects are desired.

The following Examples illustrate the preparation and the use of compounds l, 11 and Ill in a more detailed manner. In the Examples, temperatures are given in degreesCentigrade.

EXAMPLE 1 Preparation of 2-hydroxy-3-methyl-4-ethyl-4-carboxy-2-buten-4,1-

olide Dry hydrogen chloride (135 g.) was introduced at 20 in the course of 7 hours into 1387.7 g. of a-ketobutyric acid dissolved in benzene (1338 g.). The mixture was allowed to stand overnight at room temperature. Crystals which formed were collected by suctionfiltration and thewater which was present in the benzene mothef-liquors was removed by decantation. After several hours, a new crop of crystals formed in the benzene solution and was collected. The total yield of 2-hydroxy-3-methyl-4-ethyl-4-carboxy-2-buten-4,1- olide was 1166.5 g., m.p. 152154 (with decomposition).

EXAMPLE 2 Preparation of 2-hydroxy-3-methyl-4-ethyl-2-buten-4, 1 -olide H cp-on ca 3 c o co COOH III e Z-hydroxy-3-methyl-4-ethyl-4-carboxy-2-buten-4,1- olide (186 g.) was heated at 160 until the evolution of CO had ceased. The reaction product was distilled and furnished 130.7 g. of lactone, b.p. 71/0.003 Torr, m.p. 21.

EXAMPLE 3 Preparation of 2-hydroxy-4-methyl-2-buten-4, l -olide 2-hydroxy-4-methyl-4-carboxy-2-buten-4, 1 -olide was prepared according to the methods described in the literature (see, for instance, Lieb. Ann. 317, l (1901); 305, 155 (1899)) and had the following constants: m.p. ll6118C. (uncorrected); NMR spectrum (CCl, -deuterated acetone) 1.65 (s, CH3); 2.40 (s, H vinyl); 6.15 (H enol); 8.32 (H carboxyl) 8 ppm.

A 10 percent solution of the above olide'in d iglyme (diethylene glycol dimethoxyether) was flashpyrolyzed as follows: the solution was introduced dropwise in a pyrolysis apparatus of thetype described in Chem. Ber. 93, 2677 (1960). The operation was performed under about 10 Torr of nitrogen and the'pyrolysis column was kept at 300350C. The mixture of pyrolysis product and solvent was collecte'd'in a'trap at 20C. The condensate was fractionated under reduced pressure and gave pure 2-hydroxy -4-methyl-2- buten-4,1-olide the properties of which were similar to those reported in the literature (Bull. Soc. 'Chim. France (4) 5, 227 (1909)).

EXAMPLE 4 Caramel flavor composition An imitation caramel flavor composition was prepared by mixing the following ingredients (parts by weight).

Ethyl vanillin 50 Maltol 30 6-Methylcoumarin 10 Dihydrobenzopyrone 70 Diacetyl 50 Acetylpropionyl l0 Ethyl lactate 770 Total 990 2-hydroxy-4-methyl-2-buten-4,l-olide (10 g.) was added to 990 g. of the above mixture which was then called the test composition. Ethyl lactate (10 g.) was added to 990 g. of the said above mixture which was.

then called the control composition.

Ice-cream was prepared from 1 liter milk, 5 egg yolks and 250 g. of sugar as follows. The milk was heated. The sugar was mixed with the egg yolks and the heated milk added, while stirring until the' mass was smooth and progressively thickenedi 4 Then the test composition and-the control composition were added to 2 portions of ice-cream in the ratio of mg. per 1 kg. of mass. The masses were frozen and processed in the conventional manner.

EXAMPLE 5 Maple flavor composition An artificial maple flavor composition was prepared by mixing the following ingredients (parts by weight).

Fenugreen Extract 200 Ethyl vanillin Methylcyclopentanolone l0 Propylene glycol 750 Total 980 20 2-hydroxy-3-methyl-4-ethyl-2-buten-4,l-olide (20 g.] was added to 980 g. of the above mixture which was then called the test composition". Propylene glycol (20 g.) was added to 980 g. of the above mixture which was then called the control composition".

The test and control compositions were added to two portions of syrup (prepared by dissolving 6.5 kg. of sucrose into 3.8 liters of warm water, boiling 2 minutes and allowing the liquid to cool) in a proportion of lOO mg./1 kg. of syrup.

The finished syrup samples were tasted on hot waffles by a panel of persons in a manner analogous to that described in Example 4. The syrup containing the test composition was judged to be more typical than the control sample and to have a more complete, more rounded and more natural note.

EXAMPLE 6 Flavoring composition A flavoring composition was prepared by mixing together the following ingredients (gram).

inafter in the proportions shown for 100 kg. of material to be flavored.

S ru I00 g. C ooll cd sugar 150 g. ice-cream I00 g. Cake 200 g. Pudding 30 g.

Syrup: 1 kg. of sucrose was dissolved by heating in 600 ml. of water. The syrup was filtered and allowed to cool.

Cooked sugar: ml. of syrup and 20 g. of glucose were mixed together and slowly heated to C. The flavor was added and the mass was allowed to harden by cooling.

Ice-cream: The ice-cream was prepared as described in Example 4.

Cake: The following ingredients were mixed together with 100 g. of vegetable margarine. 1.5 g. sodium chloride, 100 g. sucrose, 2 eggs and 100 g. of flour. The flavor was added to the mass. The cake was cooked 40 minutes at C.

Pudding: To 500 ml. of warmed milk were added with stirring a mixture of 60 g. of sucrose and 3 g. of pectin. The mixture was boiled for a few seconds and the flavor was added. The mixture was allowed to cool.

EXAMPLE 7 Flavoring of tobacco A blend of pipe tobacco was prepared by mixing the following grades of tobacco (parts by weight).

USA. Flue cured Virginia. first quality grade 20 India Flue cured Virginia. medium grade 35 Pakistan Flue cured Virginia. lower grade 30 Southern China Flue cured Virginia 5 Syria Fire cured Latakia 8 Perique 2 A hundred kilograms of the above blend were sprayed with 2 kg. of a 1 percent solution of 2-hydroxy- 4-methyl-2-buten-4,l-olide in a 1:1 mixture of ethanol and propylene glycol. The treated tobacco was allowed to stand until it was dry enough to be tested. The treated tobacco was compared to a batch of untreated tobacco of the same blend by a panel of experienced tobacco testers. All members of the panel declared with no hesitation that the treated tobacco gave a more pleasant smoke than the untreated tobacco. with a distinct maple-like flavor.

What we claim is:

l. A tobacco product having added thereto a small but effective amount of at least one flavoring compound of the formula H-(CI-Il-C: -OH

H (CO0) where n and m can be 0 or l.

2. The product of claim 1 wherein said compound is 2hydr0xy-4-methyl-2-buten-4. l -olide.

3. The product of claim 1 wherein said compound is 2-hydroxy-3-methyl-4-ethyl-2-buten-4, l -olide.

4. The product of claim 1 wherein said compound is 2-hydroxy-4-methyl4-carboxy-2-buten-4, l -olide.

5. The product of claim 1 wherein said compound is 2-hydroxy-3-methyl-4-ethyl-4-carboxy-2-buten-4, l

olide.

Q UNITED STATES PATENT AND TRADEMARK OFFICE CERTIFICATE OF CORRECTION PATENT NO. 3,884,247

DATED May 20, 1975 |N\/ ENTOR(S) 1 Paul Dietrich and Erling Sundt it is certified that error appears in the above-identified patent and that said Letters Patent are hereby corrected as shown below:

. l. In'the Abstract "butyrolacetone" should be butyrolactone.

2. In Column 1, line 36 "o" should be -0-.

3. In Column 6, formula of claim 1 H-(cH)-cc-oH hldb H 2n sou e (CH C|1(IOH H (CH c c) H (CH) c co 2 n+1 v 6 H (Coo) o H (COO) Engned and Sealed this seventeenth Day Of February 1976 [SEAL] Arrest:

RUTH c. MASON c. MARSHALL DANN Arresting Ojfic'er Commissioner of Patents and Trademarks 

1. A TOBACCO PRODUCT HAVING ADDED THERETO A SMALL BUT EFFECTIVE AMOUNT OF AT LEAST ONE FLAVORING COMPOUND OF THE FORMULA
 2. The product of claim 1 wherein said compound is 2-hydroxy-4-methyl-2-buten-4,1-olide.
 3. The product of claim 1 wherein said compound is 2-hydroxy-3-methyl-4-ethyl-2-buten-4,1-olide.
 4. The product of claim 1 wherein said compound is 2-hydroxy-4-methyl-4-carboxy-2-buten-4,1-olide.
 5. The product of claim 1 wherein said compound is 2-hydroxy-3-methyl-4-ethyl-4-carboxy-2-buten-4,1-olide. 